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    You are in: Home / Recipes / Whole Wheat Mini Apple Pies With Cheddar Wedges Recipe
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    Whole Wheat Mini Apple Pies With Cheddar Wedges

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins

    Kerfuffle-Upon-Wincle's Note:

    Found on facebook; original recipe from From EatingWell: November/December 2012. This mini apple pie recipe will give you just a bit of something sweet and the melted wedge of Cheddar on top is a nod to the New England tradition of serving cheese with apple pie. Make Ahead Tip: Prepare crust and topping (cover and refrigerate separately for up to 3 days).

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Crust

    Filling

    Topping

    Directions:

    1. 1
      Preheat oven to 400°F for crusts. (Temperature will be reduced to 350°F for the filling.).
    2. 2
      Coat 12 (1/2-cup) muffin cups with cooking spray.
    3. 3
      To prepare crust:
    4. 4
      Combine pecans, granulated sugar and salt in a food processor; pulse until the nuts are finely ground.
    5. 5
      Add 1 3/4 cups flour; pulse to combine.
    6. 6
      With the motor running, add butter a few pieces at a time until well incorporated.
    7. 7
      Then add egg and water and process until starting to clump together.
    8. 8
      Using about 1/4 cup each, press the dough into the bottom and all the way up the sides of each muffin cup to form a crust. Prick the bottom with a fork.
    9. 9
      Bake until the crusts are set and the edges are just beginning to brown, 6 to 8 minutes. Let cool on a wire rack.
    10. 10
      Reduce oven temperature to 350°F.
    11. 11
      To prepare filling:
    12. 12
      Combine apples, 1/3 cup brown sugar, lemon juice, 1 teaspoon cinnamon and nutmeg in a large saucepan. Place over medium-high heat and cook, stirring frequently, until the sugar melts, about 1 minute.
    13. 13
      Reduce the heat to medium, cover and cook, stirring occasionally, just until the apples start to soften, 6 to 8 minutes.
    14. 14
      Remove from the heat and stir in 1 tablespoon flour.
    15. 15
      Divide the filling among the crusts (about 2 tablespoons each).
    16. 16
      To prepare topping:
    17. 17
      Combine oats, 2 tablespoons each flour, brown sugar and oil, 1/4 teaspoon cinnamon and pinch of salt in a medium bowl.
    18. 18
      Press the topping onto each mini pie (about 1 tablespoon each).
    19. 19
      Bake until the topping is beginning to brown, 20 to 25 minutes.
    20. 20
      Remove from the oven and nestle a cheese wedge in the center of each pie. Return to the oven and bake until the cheese is melted, about 5 minutes more.
    21. 21
      Let cool at least 15 minutes before serving.
    22. 22
      Run a sharp knife around the edge of each mini pie to loosen it, then gently pry from the muffin tin with a butter knife. Serve warm.
    23. 23
      Make Ahead Tip: Prepare crust and topping (cover and refrigerate separately for up to 3 days).
    24. 24
      Equipment: Muffin tin with 12 (1/2-cup) cups.

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    Nutritional Facts for Whole Wheat Mini Apple Pies With Cheddar Wedges

    Serving Size: 1 (144 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 322.5
     
    Calories from Fat 143
    44%
    Total Fat 15.9 g
    24%
    Saturated Fat 6.1 g
    30%
    Cholesterol 38.2 mg
    12%
    Sodium 214.4 mg
    8%
    Total Carbohydrate 42.5 g
    14%
    Dietary Fiber 4.9 g
    19%
    Sugars 22.6 g
    90%
    Protein 6.1 g
    12%

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